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Wholegrain farfalle with prawns, cherry tomatoes and olives
A quick Mediterranean dinner finished with a little parmesan.
Nutrition per 100 g
- Energy
- 150 kcal
- Protein
- 10 g
- Carbohydrates
- 19 g
- Fat
- 4 g
- Fibre
- 3 g
Values are approximate and depend on the exact ingredients.
Ingredients
- 160 g wholegrain farfalle
- 250 g peeled prawns
- 250 g cherry tomatoes
- 40 g black olives
- 2 garlic cloves
- 1 tbsp olive oil
- 20 g parmesan
- parsley, chilli, salt, pepper
Method
- Cook the pasta in salted water until al dente and keep a little of the cooking water.
- Briefly fry the garlic and chilli in olive oil, add the prawns and cook for 2–3 minutes until pink.
- Add the halved tomatoes and olives and let them soften for a moment.
- Toss in the pasta with a splash of cooking water, season and serve with parmesan and parsley.